Onion quiche with galbani ricotta — a flavorful, easy‑to‑make recipe

Preparazione

• 1

  Preheat your oven to 180°C. Peel the yellow onions and slice them finely

• 2

  Heat the olive oil and butter in a pan, then add the onions. Let them cook gently over low heat for 20–25 minutes, stirring often, until they become soft, sweet, and lightly golden.

  Season with salt and pepper

• 3

  In a mixing bowl, whisk together the eggs, Galbani Ricotta, milk, crème fraîche, nutmeg, salt, and pepper until smooth

• 4

  Place the pastry in a tart tin and prick the base with a fork. Pour in half of the Ricotta mixture, spread the cooked onions evenly over it, then add the remaining filling

• 5

  Bake for 35–40 minutes, until the top is golden and the quiche is fully set

• 6

  Enjoy warm or slightly cool. It pairs beautifully with a fresh green salad in summer or a bowl of soup in colder months

• • Prevent a soggy crust: blind bake your pastry for 10 minutes before adding the filling.

  • Softer, sweeter onions: add a splash of water during cooking to help them slowly caramelize.

  • Add aromatics: thyme, chives, or herbs of your choice work beautifully.

  • More vegetables? Add sliced leeks for a greener, even more delicate version.